Way too much cake…Chocolate Covered Funfetti Cake Balls

Disclaimer before we begin: I feel so embarrassed to have used a boxed cake mix on these. Not that I have anything against the ‘semi-homemade’ way to bake. It’s just that ever since I got married, I’ve had this passion to want to make everything from scratch. This way, I can control every single ingredient and how it is handled. Plus, it really isn’t that much harder than following the instructions on the cake mix box. Anyway, the boxed cake mix cakes have been my easy way out so that I can focus on the decorating portion of my cake decorating class. Oh and these are not healthy. At all. That is all. You may proceed.

So, what do you do when you have to make a cake per week, for 8 weeks straight, in addition to your normal menu of deliciously sweet desserts every week? What do you do when you don’t want to look at another slice of cake?

The answer:

Chocolate Covered Funfetti Cake Balls!

This is the cake after scraping off my three decorating clown that I learned how to make. (Note: I will never be making a clown cake again…just sayin’.)

Ahh, much better. Cake Balllll…

The method:

Bake your cake.

Let it cool.

At this point you don’t have to layer it and ice it if you’re just going to make it into balls…unless you just really want too or something.

In sections, put it in a large bowl (or your stand mixer) along with 1 tub of icing or additional 1/2 of a tub of icing, depending on how it blends together. It will decrease in size and will eventually all be able to fit in your bowl.

Put the bowl in the freezer and let it get good and hard (about an hour or so).

Have a baking sheet ready, lined with one of the following: silpat mat, parchment paper, non-stick aluminum foil.

Scoop out 1 tablespoon sized balls (I used my melon ball scoop, but you can use a spoon too).

Using the palms of your hands, shape the balls into pretty little spheres.

Put the baking sheet of balls into the freezer and freeze for another hour.

When the balls are almost ready to come out of the freezer, start melting your chocolate over a double boiler (glass bowl over a slow simmering water…make sure the bowl isn’t touching the water). Note: Use good high quality chocolate…my favorite is 60% cacao Ghirardelli chocolate chips.

Using two forks, dip the balls in the chocolate and place back on the baking sheet.

Let them harden in a cool place. I just stuck them in the fridge.

Eat ’em!

Logan took these to work and his coworkers had a cow over them. I don’t know if I should be happy or sad.

I hope I’m not being too dense, but what do you mean by a ‘tub’ of icing? Are you talking about the frosting that you buy at the store in plastic containers? I always make my own basic frosting– butter/powdered sugar/milk/vanilla. How much of this basic frosting would be equal to a tub? I can’t wait to make these. (And I love the way you decorated them–so simple, yet festive!)

I’m a little confused by the recipe… should I add in one tub of icing to start, then add up to 1/2 tub more if necessary? Also, if I don’t have a stand mixer, can I mix the cake and icing with a hand mixer? Thanks.

Yes. Add the one tub of icing to start and if it is too dry, add the other 1/2 tub.
And yes. I just used a hand mixer in a large glass bowl.
If you have any other questions, let me know! 😀
Happy baking!

Yup…I used the Ghiradelli. I think maybe it had something to do with the temperature (the ones that I did first looked smoother…possibly because they were right out of the freezer). Oh well…they were delicious regardless. I’ll work on my dipping technique next time. Thanks!

Oh well. It does take practice….and keeping the chocolate on the double boiler as you’re dipping helps too (especially since you’re introducing a frozen ball to the mix). I’m so glad you tried it out! 🙂 Makes me so happy. Thanks Erin!

I’d like to know the trick to making them so smooth (the chocolate). I just started making these recently and can’t seem to get them to look pretty. Any tips? Thank you! PS: Funfetti and Cream Cheese Icing is my all time favorite!

Hey Aimee! To tell you the truth, the smoothness comes from the quality of chocolate. I ALWAYS use Ghirardelli 60% cacao chocolate chips and melt them in a double boiler (glass bowl hovering over simmering water)…and I just use two forks to get them out of the chocolate. I hope this helps! 😀 Happy Baking!